A delightful twist on a classic dish, this recipe combines crispy pork cutlets with a rich and flavorful tomato sauce, topped with melted cheese.
Heat the olive oil in a saucepan over medium heat.
Using extra virgin olive oil enhances the flavor of the sauce.
Add the minced garlic and sauté until fragrant, being careful not to brown it.
Stir constantly to prevent the garlic from burning.
Add the chopped tomatoes, rosemary, and red pepper flakes to the saucepan. Season with salt and pepper.
Simmer the sauce to allow the flavors to meld together.
Simmer the sauce for 10 minutes, stirring occasionally.
Cover the saucepan partially to prevent splattering.
Season the pork cutlets with salt and pepper.
Let the seasoned pork rest for a few minutes to absorb the flavors.
In a bowl, whisk together the egg and water.
Ensure the egg wash is well mixed for even coating.
Dip each pork cutlet into the egg wash, then coat with breadcrumbs, pressing gently to adhere.
Use panko breadcrumbs for a crunchier texture.
Heat olive oil in a skillet over medium-high heat and cook the breaded cutlets until golden brown on both sides.
Cook in batches if necessary to avoid overcrowding the skillet.
Preheat the oven to 400°F (200°C).
Ensure the oven is fully preheated for even cooking.
Place the fried cutlets in a baking dish, top with mozzarella and parmesan cheese, and spoon the tomato sauce around them.
Arrange the cutlets in a single layer for even baking.
Bake in the preheated oven until the cheese is melted and bubbly, about 8 minutes.
Keep an eye on the cheese to prevent over-browning.
Serve the pork cutlets hot, garnished with fresh herbs if desired.
Pair with a side of pasta or a fresh salad for a complete meal.
